F eature Story

Artisan Foods

Artisan Foods Abound in Middle Tennessee

By Lesley Lassiter

T
ennessee has a rich culinary history with far-reaching influence and
continues to grow as a hot destination for food lovers. But long
before tourists flocked to the Nashville area to dine at award-winning
restaurants, producers from all across the Middle Tennessee region
were making foods that were popular both locally and around the
world. Today, more and more entrepreneurs are joining the artisanal
food scene and making our state all the tastier.

Farm to Home

One of the most wonderful things about living in Middle
Tennessee is the large number of working, food-producing farms, some
operating within Nashville’s city limits. In addition to the farms
that grow fruits and vegetables, many of these farms produce prepared
food products. In Franklin, Noble Springs Dairy Farm raises the goats
that provide the milk for their line of artisanal goat cheese. Not far
away, The Hatcher Family raises dairy cows and sells their own line of
milk, including rich whole milk (that you have to shake to mix in the
cream), chocolate milk and “energy milk” enriched with added whey
protein. Both dairy farms host educational tours, as well. Franklin is
also home to honey producers Williams Honey Farm and TruBee Honey,
both of which have received national recognition for their small-batch
honey.

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A little further out, The Farm in Summertown produces FarmSoy tofu
from its own soybeans; Half Hill Farm in Woodbury produces kombucha,
tonics and extracts from produce grown on site; and Glendale Farm in
Columbia raises animals to provide cuts of chicken, pork, beef and
lamb. East of Nashville, in Lebanon, Wedge Oak Farm also raises
animals to provide cuts of poultry, pork and beef. All of these
products are available to buy directly from the farmers or through
local retail outlets.

Local Products from Local Ingredients

Not every food producer has a farm, but many partner with local
farmers to get their ingredients. Here in Nashville, Ousley Ouch uses
local and regional ingredients for its salsa, and small pickle
producer Brantley Pantry also uses local ingredients for its pickles
and sauces. Sugar Plum Foods in White House produces Tennessee Chow
Chow, the very popular relish available in grocery stores throughout
the area. Tortilleria Santo Niño de Atocha in Gallatin makes fresh
tortilla chips daily with corn grown at local farms.

In Murfreesboro, The Hamery produces cured hams as well as
“Tennshootoe,” aged, dry-cured ham that is thinly sliced; it’s a
Tennessee version of prosciutto. In Woodbury, Short Mountain Cultures
is producing a line of fermented foods such as sauerkraut, kimchi and
tempeh. The tempeh is not just patties of fermented soybeans; other
locally-grown beans are used, as well, including black-eyed peas.

More Makers

There are still more artisanal food producers bringing a
world of ingredients together in their own unique ways. One of the
most popular artisans is Tom Lazzaro of Lazzaroli Pasta. He’s been
selling his handmade pasta here for 15 years, as well as fresh-made
mozzarella (only on Saturdays), sauces and a nice selection of
complementary products in his Germantown (Nashville) store. One of the
newer products you can find at Lazzaroli is Nashville’s own Wise
Butter, compound butters made from Plugra combined with jams or
seasonings to make sweet or savory butters for spreading or
finishing. The chipotle butter is perfect on a steak; the vegan butter
with smoked salt is fantastic spread on a slice of sourdough.

In Franklin, Nut Butter Nation is making a different kind of flavored
butter: flavored peanut butters such as honey vanilla and salted
caramel, using all-natural, non-GMO ingredients. Nashville’s Burch
Milk makes non-dairy nut milks instead of butters. Using actual nuts
(as opposed to peanuts, which are legumes), Burch Milk makes beverages
from almonds, hazelnuts, macadamias and cashews and adds delicate
flavorings to make them delicious.

Nashville’s Hummus Chick makes snacking better with flavors including
the classic as well as roasted garlic and cilantro and spicy hummus
with pesto. If it’s crunch you’re looking for, there’s Nashville’s
Nola Granola, which takes granola to another level with flavors such
as bourbon pecan and peanut butter brittle. Primm Springs-based Twin
Forks Farm makes vegan and organic granola that’s great for breakfast
with flavors like maple almond and raisin orange walnut.

No list of favorite Nashville foods would be complete without pimento
cheese. Mrs. Grissom’s has been making pimento cheese salad in
Nashville for decades (along with chicken salad, ham salad and other
prepared foods). Newcomer Daddy Bob’s makes small-batch pimento cheese
in bacon and veggie varieties. Professor Bailey’s puts another twist
on pimento cheese by making it extra spicy, as well as combining it
into dough for their unique spicy pimento cheese biscuits.